ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13197 | ISO 6740:1985 | Dried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry | Atcelts |
| 7358 | ISO 2446:1976 | Milk — Determination of fat content (Routine method) | Atcelts |
| 4534 | ISO 488:1983 | Milk — Determination of fat content — Gerber butyrometers | Atcelts |
| 40468 | ISO 7238:2004 | Butter — Determination of pH of the serum — Potentiometric method | Atcelts |
| 20095 | ISO 11816-1:1997 | Milk and milk products — Determination of alkaline phosphatase activity using a fluorometric method — Part 1: Milk and milk-based drinks | Atcelts |
| 20092 | ISO 11813:1998 | Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method | Atcelts |
| 6361 | ISO 1740:1991 | Milk fat products and butter — Determination of fat acidity (Reference method) | Atcelts |
| 39069 | ISO 11816-1:2006 | Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks | Atcelts |
| 6359 | ISO 1739:1975 | Butter — Determination of the refractive index of the fat (Reference method) | Atcelts |
| 20862 | ISO 12082:1997 | Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid | Atcelts |
Displaying 261-270 of 571 results.